WHY THIS RECIPE WORKS:
Parsnips and celery have complementary flavors but contrasting textures, making for an unusual side dish that will keep you coming back bite after bite. To ensure that the parsnips and celery cooked evenly, we cut them into pieces of equal size, ½ inch thick on the bias. Browning the vegetables without stirring created nice caramelization and roasted flavors. Then, to get the parsnips and celery to a tender but not mushy state, we simmered them, covered, in a mixture of broth and seasonings. Once the vegetables were tender, it was easy to create a lightly sweet glaze from the remaining liquid in the skillet. Choose parsnips with bases no larger than 1 inch in diameter for this recipe. If your parsnips are larger, cut away their fibrous cores before cooking. You will need a 12 inch skillet with a tight fitting lid for this recipe.
SERVES: 4
TOTAL TIME:25 minutes
INGREDIENTS:
- 3 tablespoons unsalted butter
- 1 pound parsnips, peeled and cut ½ inch thick on bias
- 3 celery ribs, sliced ½ inch thick on bias, leaves reserved
- 1 cup chicken or vegetable broth
- 1 tablespoon white wine vinegar
- 1 tablespoon sugar
- ¼ teaspoon red pepper flakes
- Salt and pepper
INSTRUCTIONS:
- Melt 1 tablespoon butter in 12-inch nonstick skillet over medium-high heat; swirl to coat skillet. Add parsnips in even layer and cook, without stirring, until browned, 2 to 4 minutes. Stir in celery and cook, stirring occasionally, until well browned, 2 to 4 minutes.
- Add broth, vinegar, sugar, pepper flakes, ½ teaspoon salt, and ¼ teaspoon pepper. Cover, reduce heat to medium-low, and simmer until vegetables are just tender, 6 to 8 minutes.
- Uncover, increase heat to high, and cook, stirring frequently, until liquid reduces to syrupy glaze, about 1 minute. Off heat, stir in remaining 2 tablespoons butter until melted and parsnips are well coated. Sprinkle with celery leaves, season with salt and pepper to taste, and serve.
